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Lace's Coconut Bread

"This coconut bread is somewhat cake-like. It's quick, easy, paleo-friendly, and never fails to satisfy. Adding chocolate chips turns it into a decadent treat."

Ingredients :

• 1/2 cup coconut flour
• 1/2 cup unsweetened coconut flakes
• 1 lemon, zested
• 1 teaspoon baking soda
• 1 pinch salt
• 1 cup coconut yogurt
• 3 large eggs
• 1/4 cup maple syrup
• 1/2 cup chocolate chips (such as Ghirardelli®) (optional)

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

• Preheat oven to 350 degrees F (175 degrees C). Butter 2 mini loaf pans (4 1/2x2 3/4-inch).
• Combine coconut flour, flaked coconut, lemon zest, baking soda, and salt together in a bowl. Mix in yogurt, eggs, and maple syrup to form a smooth batter. Stir in chocolate chips. Pour batter into prepared loaf pans.
• Bake in preheated oven until tops spring back when lightly pressed, about 25 minutes. Cover with aluminum foil and bake for an additional 5 minutes.
• Cool muffins in the pans for 10 minutes before removing aluminum foil and turning out on a wire rack to cool completely.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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